Street Corn Chicken Bowl

A vibrant and flavorful dish inspired by the popular street food, elote, combining grilled corn, juicy chicken, and a tangy dressing for a delightful meal experience.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

For the Bowl

2 cups cooked chicken, shredded or diced You can use pre-cooked chicken for quick preparation.
2 ears grilled corn, kernels removed Alternative: use 1 can of corn.
1 cup cooked brown rice or quinoa For a low-carb option, substitute with cauliflower rice.
1 cup diced tomatoes Keep just tender for the best flavor.
1/2 cup feta cheese or vegan alternative For a dairy-free option, use nutritional yeast.
1/4 cup cilantro, chopped
1 unit avocado, sliced
Lime wedges, for garnish Use as a garnish.

For the Dressing

1/4 cup mayonnaise (or Greek yogurt) For a healthier option.
1 tbsp lime juice Substitute lemon with lime for a tangy twist.
1 tsp chili powder
Salt and pepper to taste

Method

Grill the Corn

Preheat the grill to medium-high heat.
Grill the corn for about 10 minutes, turning occasionally, until charred. Remove from heat, cool slightly, and cut off the kernels.
Pro Tip: If you don't have a grill, a stovetop skillet will work just as well.

Prepare the Chicken

If using raw chicken, season with salt and pepper, and cook on the grill or in a skillet until fully cooked (about 7–10 minutes). Let it rest, then shred or dice.

Mix the Dressing

In a bowl, combine mayo (or Greek yogurt), lime juice, chili powder, salt, and pepper. Adjust seasoning to taste.

Assemble the Bowl

In bowls, layer the cooked rice or quinoa, followed by the chicken, grilled corn, diced tomatoes, and feta cheese.
Drizzle with dressing, and top with avocado and cilantro. Serve with lime wedges.

Notes

For a lighter meal, pair with a refreshing cucumber and tomato salad. Store leftovers in airtight containers in the fridge for up to 3 days.